Lamb Noisettes with Lemon and Rosemary Jus

Lamb Noisettes with Lemon and Rosemary Jus

    • 4 lean lamb noisettes, loin chops
    • 4 tablespoons extra virgin olive oil
    • 1 large sprig fresh rosemary, snipped
    • 1-2 tablespoons cider vinegar
    • Grated zest of 1 lemon
    • Juice of ½ lemon
    • Method 
    • Place the noisettes into a large shallow dish. Mix together 3 tbsp olive oil, rosemary, cider vinegar, and lemon zest and juice. Season and pour over the noisettes. Cover and refrigerate for 2-3 hours.
    • Preheat the oven to 200°C, 400°F, Gas Mark 6.
    • Heat the remaining oil in a large pan, remove the lamb from the marinade (reserve for later) and sear for 2-3 minutes, turning once until brown on both sides.
    • Transfer to a hot roasting tin, add a little of the marinade mixture and cook for a further 8-10 minutes according to how pink you like your lamb.
    • Serve with Green Salad or Vegetables of your Choice
    • Pep Time 5 Mins
    • Cook Time 13 Mins 
    • Serves 2 people